Knäck- 1 cup (2.5 dl) heavy cream
- 1 cup (2.5 dl) sugar
- 1 cup (2.5 dl) dark corn syrup (or Swedish ljus sirap)
- 1/2 cup (1 dl) chopped almonds
- 2 tbsp butter
Kola- 1 stick (100 g) butter
- 1 cup (2.5 dl) heavy cream
- 1 cup (2.5 dl) sugar
- 1/2 cup (1 dl) dark corn syrup (or Swedish ljus sirap)
- 2 tsp vanilla sugar or 1 tsp vanilla extract (optional)
- 2 tbsp Dutch process cocoa (optional, for chocolate flavor)
KnäckMix cream, sugar and syrup in a wide heavy-bottomed pot and boil until it reaches desired temperature. Stir in butter and almonds, then pour into small paper candy cups, paper cones (add lollipop sticks) or onto a lined baking sheet.
KolaMelt butter in a wide heavy-bottomed pot, then stir in cream, sugar and syrup. Boil until it reaches desired temperature. Stir in vanilla and/or cocoa (optional) and transfer to a paper-lined pan. When cool, cut into bite-sized pieces and wrap in paper or cellophane candy wrappers.
TemperaturesSoft: 250°F (120 – 125°C) Chewy: 270°F (130 – 135°C) Firm: 285°F (140 – 145°C) Brittle: 300°F (150°C) If you do not have a thermometer, test the consistency when the mixture is getting darker and thicker by dropping some caramel into a glass of cold water and try to press it into a ball with your fingers. If it remains firm, the caramel is ready to be poured.
Be careful when pouring the hot caramel so you don’t get burned.
The candy cups closest in size to those we use in Sweden are No.3 (0.8” x 3/4”). |
Favorite christmas treat. 🙂
Swedish knack as I remember it lived avai from Sweden 5o year in New Zealand
I’m happy you found my recipe and thank you for leaving a comment. Best wishes for the upcoming holidays <3